Thuringian Schmandkuchen

Name: Thuringian Schmandkuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 575 ml Milk; 180 g Whipped cream; 75 g Sugar; 1 pinch Salt; 7-10 Tbsp pulp of 1 vanilla pod; 45 g Cornstarch; 3 Egg yolk (size M); 600 g Schmand; 4 Eggs (size M); 6 Egg yolk (size M); 150 g soft butter; 120 g Schichtkäse (40% fat); 90 g Cornstarch; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 1 egg (size M); 375 g Low-fat curd; 1 package Vanillin sugar; 75 g Sugar; 1 pinch Salt; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 375 g Flour; 1 package Baking Powder; 7-10 Tbsp Grease; 60 g Butter; 3 Egg yolk (size M); 50 g Sugar; 50 g Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

575 ml Milk
180 g Whipped cream
75 g Sugar
1 pinch Salt
7-10 Tbsp pulp of 1 vanilla pod
45 g Cornstarch
3 Egg yolk (size M)
600 g Schmand
4 Eggs (size M)
6 Egg yolk (size M)
150 g soft butter
120 g Schichtkäse (40% fat)
90 g Cornstarch
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
1 egg (size M)
375 g Low-fat curd
1 package Vanillin sugar
75 g Sugar
1 pinch Salt
6 TABLESPOONS Milk
6 TABLESPOONS Oil
375 g Flour
1 package Baking Powder
7-10 Tbsp Grease
60 g Butter
3 Egg yolk (size M)
50 g Sugar
50 g Icing sugar

Directions

1
For the vanilla cream, boil 450 ml milk, cream, sugar, salt and vanilla pulp. Whisk remaining milk, egg yolk and starch. Remove boiling milk from the stove, stir in whisked milk quickly. Heat up again and draw off to a rose. Then put it in a cool place.
2
Meanwhile, for the sour cream mixture, mix sour cream, eggs, egg yolk, butter, pecorino cheese, starch, lemon peel and salt with the whisks of the hand mixer until smooth. Put the sour cream mixture aside. For the quark oil dough, mix egg, quark, vanilla sugar, sugar, salt, milk and oil. Mix flour and baking powder and knead to a smooth dough with the dough hooks of the hand mixer. Put the dough on the greased fat pan (32x39 cm) of the oven. Mix cooled vanilla cream and sour cream mixture with the whisks of the hand mixer to a smooth dough and spread evenly on the dough. Bake the cake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lowest shelf for 50-60 minutes. Meanwhile melt the fat for the icing and let it cool down a little. Stir egg yolk and sugar until smooth and stir in the butter, which is not too hot.
3
Mix cooled vanilla cream and sour cream mixture with the whisks of the hand mixer to a smooth dough and spread evenly on the dough. Bake the cake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lowest shelf for 50-60 minutes. Meanwhile melt the fat for the icing and let it cool down a little. Stir egg yolk and sugar until smooth and stir in the butter, which is not too hot. Spread the icing evenly on the cake about 12 minutes before the end of the baking time. Take the cake out of the oven, let it cool down and dust with icing sugar